The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1887-03-09
DOMESTIC HINTS.
COCoANUT PUDDING.

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spoonfuls of butter melted and sugar
20 taste. Bake light brown.
CORN STARCH CUsTARD.
Six tablespoonfuls of corn starch
boiled in one quart Of milk. sugar to
taste. peel of two lemons grated and
the juice of one. When thick, pour
into wetted dish. Beat one cup of
sugar with the whites of five eggs and
pour over the corn starch, set in the
oven until slightly brown. Serve hot
or cold with a custard made OF the
volks of the eggs.
LEMON PUDDING.
Bake three jelly cake tins full of
sponge cake. Cut them in halves for
convenience in serving Make GUS
tard to put between these layers thus;
One pint of milk. three eggs. half a
tablespoonful of corn starch, the juice
and rinds of two lemons, quarter of n
pound of butter and half cup of sugar.
Serve cold.
RICE PUDDING.
A teacupful of cold boiled rice, one
heaped tablespoonful of corn starch,
one egg and one quart of sweet milk.
one-half teacupful of sugar and the
Juice of one lemon. Salt triile. The
corn starch must be mixed thoroughly
in cold milk and stirred into the hot
milk evenly before adding rice or eggs.
SPONGE CAKE PUDDING.
Butter pudding mold; fill the molo
with small sponge cakes or slices Of
stale plain cake that have been soaked
in liquid made by dissolving one-half
pint of jelly in pint of hot water.
This will be OF as fine flavor and
much better for all than if the cake had
been soaked in wine. Make q sufficient
quantity of custard to fill the mold, and
leave as much more to be boiled in o
dish by itself. Set the mold, after being
tightly covered, into kettle and boil
one hour. Turn out Of the mold and
serve with some of the other custard
poured over it.
CHEESE sTRAws.
Take quarter of pound of pun
paste and quarter of an ounce OF par
meson cheese Tor any other good
cheese) grated very fine. little salt
and cayenne pepper mixed; sprinkle the
cheese. salt and pepper over the paste
and roll it two or three times; cut it
into narrow strips about five inches
long; bake them in slow oven and
send them up very hot.
sAGO PUDDING.
One pint of milk, three tablespoon
fuls of sage, one-half cup of butter,
one cup of sugar, four eggs. Soak the
sage in water two hours, then put the
milk on the stove and stir the sage in;
add the butter and sugar after it is
cold; stir in the whites and yolks of the
eggs beaten separately. Bake.
BUBBLE AND SPEAK.
Take from round of beef, which has
been we'll boiled and cold, two or three
slices, amounting TO about one pound
to one and half in weight, two carrots
which have been boiled with the joint,
in cold state, as also the hearts of two
boiled cabbages that are cold. Cut the
meat into small dice formed pieces, and
chop up the vegetables together; pep.
per and salt the latter and fry them
with the meat in pan, with quarter
of pound of sweet butter. When full
ly done add to the pan in which the in
gradients are fried, half gill of fresh
catsup, and serve with mashed pota'
toes.
GINGER SNAPS.
Mix one pound of flour and three
quarters of pound of white sugar.
Rub into it half pound of butter, two
eggs well beaten, and an ounce of gin
ger ground fine. Beat all well togeth-
er. roll out the dough to the third of an
inch thick. cut out the cakes and bake
them. These are far superior to Or
binary ginger snaps.